Dairy Free Mashed Potatoes
Creamy, fluffy mashed potatoes feel like the ultimate comfort food, and this version delivers every bit of that cozy satisfaction without a drop of dairy. Yukon Gold potatoes are the secret weapon here — their naturally buttery texture means you're already starting from a great place before anything else hits the pot. Warming the dairy-free butter and oat or almond milk together before folding them in is a small step that makes a big difference, keeping the mash silky and smooth rather than gluey or stiff. A touch of garlic powder and black pepper round out the flavor so it tastes rich and seasoned, not like something is missing. The technique of drying out the drained potatoes over low heat before mashing is a pro move that prevents any waterlogged texture from sneaking in. Finished with fresh chives, this makes a gorgeous side for four that no one at the table will suspect is completely free of traditional butter or cream.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp kosher salt, plus more for the cooking water
- 4 tbsp dairy free butter
- ¾ cup unsweetened oat milk or unsweetened almond milk
- ½ tsp garlic powder
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, combine the dairy free butter and dairy free milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not simmering, about 3–4 minutes. Remove from heat and set aside.
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